Oven-baked Peka – Croatian meat and vegetable stew

Ingredients for 4 servings:

• 1 ½ kg veal from the rump
• 750 g floury potatoes
• 3 bell peppers, red
• 3 carrots
• 3 onions
• 5 garlic cloves
• 20 cherry tomatoes
• 100g bacon
• 5 sprigs of rosemary
• 100 ml white wine, semi-dry
• 6 tbsp Vegeta
• e.g. olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Preheat the oven to 200°C (top/bottom heat). Wash the veal rump and pat dry. Cut the meat into approximately 12 equal pieces. Mix together 3 tablespoons of Vegeta, salt, pepper, and olive oil and marinate the entire meat. Place the marinated meat in the bottom of the roasting pan. Peel and halve the potatoes. Peel the carrots and cut into approximately 5 cm pieces. Peel and quarter the onion. Deseed and eighth the peppers. Peel the garlic cloves. Mix together 3 tablespoons of Vegeta and olive oil and marinate all the vegetables and tomatoes with it. Place the vegetables on top of the meat. Distribute the bacon and rosemary over the vegetables and drizzle with a little olive oil. Pour the white wine into the roasting pan. Place the roasting pan with the lid on in the hot oven. After 90 minutes, place the meat on top of the vegetables and place the roasting pan with the lid on in the oven for another 60 minutes. Then leave it in the oven uncovered for another 30 minutes to give the meat some color.